Identification of bioactive compounds from jambolão (Syzygium cumini) and antioxidant capacity evaluation in different pH conditions

Author:

Faria Adelia F.,Marques Marcella C.,Mercadante Adriana Z.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Chemical composition and in vitro antioxidant studies on Syzygium cumini fruit;Benherlal;Journal of the Science of Food and Agriculture,2007

2. Sour cherry (Prunus cerasus L.) anthocyanins as ingredients for functional foods;Blando;Journal of Biomedicine and Biotechnology,2004

3. Anthocyanins present in selected tropical fruits: Acerola, jambolão, jussara, and guajiru;Brito;Journal of Agricultural and Food Chemistry,2007

4. Carotenoids handbook;Britton,2004

5. Mass spectrometry in the structural analysis of flavonoids;Cuyckens;Journal of Mass Spectrometry,2004

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